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Korean-Style Marinated Boneless Shell Steak

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I received San-J Soy Sauce for review. All opinions expressed are my own.

Living the Gourmet: Korean-Style Marinated Boneless Shell Steak
Sometimes it is nice to journey to places without ever leaving the comforts of your home.

That is what the flavor of these steaks does for you. It takes you to far off places with the wonderful flavor and aroma of a Korean-style marinade.

Serve with a nice side salad and you will be happy!

Living the Gourmet: Korean-Style Marinated Boneless Shell Steak

Korean-Style Marinated Boneless Shell Steak
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Ingredients

  • 4 boneless shell steaks
    • For the Marinade:
  • 2 inch piece of fresh ginger – peel and finely chopped
  • 4 cloves of garlic – chopped
  • 2 tbs. sugar
  • 4 tbs. soy sauce
  • 2 tbs. balsamic vinegar
  • 1 tbs. sesame oil

Instructions

  1. Combine all of the ingredients for the marinade in bowl and stir.
  2. Place the steaks in a bowl; add the marinade and cover.
  3. Place in the refrigerator for at least one hour or overnight.
  4. Heat a large cast iron frying pan and place the steak in a frying pan. Do not over-crowd the pan.
  5. Bring the steak to a nice golden char on one side; then turn over and finish cooking. The firmness of the steak indicates how well done it will be. The more firm the steak is the more well done it is.
  6. When steaks are cooked remove from the pan and let the steaks rest for at least 5 minutes before slicing.
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https://livingthegourmet.com/2015/02/korean-style-marinated-boneless-shell-steak.html

Living the Gourmet: Korean-Style Marinated Boneless Shell Steak
Enjoy with Love,
Catherine
—
Cookbook_Wednesday_3
This month is the final month of Cookbook Wednesday a fun linkup by our dear friend, Louise. I do hope however that sometime in the near future, Louise will bring Cookbook Wednesday back as there are many more books and magazines I would like to share.

For now, I chose the FOOD & WINE Best of the Best Cookbook Recipes: The Best Recipes from the 25 Best Cookbooks of the Year (Food & Wine Best of the Best Recipes Cookbook). It is one of my favorite books because it has many wonderful desserts, and features some of my favorite chefs/bakers including Giada!

A while back I made the New York-Style Crumb Cake, which happens to be one of my absolute favorite desserts that I have made.

Enjoy, Tammy

Linking up to these parties & here

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Comments

  5. Tammy, I'm not sure that I've ever heard the term 'shell' steak before. I've cooked skirts steaks and flank steaks but never a shell steak. Whatever its called, that is a great looking piece of beef and I love the Korean touch! Take Care, Big Daddy Dave
    Reply

  9. This sounds and looks very good. Well can you cook mine medium. Hubby likes rare, but I can't go there. The marinade sounds wonderful. Have a fabulous day Tammy. :)
    Reply

  11. I guess I live under a rock, Christine. Is a shell steak, a boneless rib? What ever you call it, it looks fabulous. I so enjoy just reading your recipes, and seeing the pictures if I never they them...it's been worth the ride.
    Reply

  12. wow, Tammy, this looks so good. The Korean marinade sounds tasty. Me and the girls love to try foods from other cultures, and Yes, it's just like being there when we try these different foods. The New York-style crumb cake looks so good. I wish I had some to go with my tea right now. My niece moved to New York and is experiencing new things every day. You both are such great cooks. ~Sheri
    Reply

  17. Hi Tammy, I am not fond of eating meat, but I must say your photo and this marinade is very mouthwatering. It is so easy and irresistible to be able to enjoy the flavors of far away counties. I may have to try this one. Thanks for sharing this recipe. I also liked Louise's Cookbook Wednesday. Hope she does bring it back someday..I will share one if she shares again. The New York Crumb Cake is similar to my Sour Cream Cake, only I add raisins in it. Have a wonderful and blessed rest of the week, dear friend... Dottie :)
    Reply

  21. I can now hear them sizzling as they're being served on a hot platter for our dinner! Delicious. I especially love my red meat charred as in your photo. Yum.
    Reply

  25. I haven;t heard of shell steaks but oh my these look delish! I will be finding, making and eating my own this week for sure! nom nom nom! thanks for sharing with us at Snickerdoodle!
    Reply

  26. Hi Catherine and Tammy:) Shell Steaks are a commodity around here but boy oh boy, when I sink my teeth into one I want it to look and taste just like yours!!! I wish I could even just get a whiff, lol... Thank you so much for linking up to Cookbook Wednesday, Tammy. I don't think I have ever seen that book before. I know I don't have it. Uh oh another for the "some day" list:) I will be starting up Cookbook Wednesday again in March. I hope you "guys" will be able to join in on the fun...Thank you so much for sharing...
    Reply

  27. Thank you for stopping in and linking up with us this week on #TheWeekendSocial. We love your ideas and hope to see you again this weekend on KitchenDreaming.com. We have pinned, stumbled & added your link into yummly.
    Reply

  28. This sounds and looks amazing. I visited Korea for two weeks when I was in high school [and a very picky eater] where I survived on bulgolgi and rice. I'll have to try this marinade.
    Reply

  29. We will just love the flavor of these steaks! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen
    Reply

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